Veggie-Packed Paneer Stir Fry

Coming up with quick, satisfying weeknight dinners can feel like a puzzle, especially when you’re trying to work more vegetables into your meals. Between juggling work deadlines and family commitments, it’s tempting to fall back on the same few recipes or reach for takeout menus instead of cooking from scratch.

That’s where this paneer stir fry with vegetables comes to the rescue. It’s a straightforward dish that combines protein-rich paneer cheese with fresh vegetables, comes together in under 30 minutes, and lets you use whatever produce you have sitting in your crisper drawer.

What Kind of Paneer Should I Use?

Fresh paneer is the way to go for this stir fry – you’ll want firm paneer that holds its shape when cut and doesn’t crumble too easily. You can find paneer at Indian grocery stores or many regular supermarkets these days, usually in the cheese section. If you’re buying packaged paneer, look for blocks that feel firm to the touch and aren’t too soft or wet. A good tip is to cut your paneer into even-sized cubes and pat them dry with paper towels before cooking – this helps them brown better in the pan. If you can’t find fresh paneer, frozen paneer works too – just make sure to thaw it completely and press out any excess moisture before using.

Options for Substitutions

This tasty stir fry can be adapted with several substitutions if you need to switch things up:

• Paneer (cottage cheese): Paneer is pretty important for this dish, but if you can’t find it, try using extra-firm tofu (pressed to remove excess water) or halloumi cheese. Just note that halloumi will be saltier, so adjust your seasoning accordingly.
• Capsicums: Any color bell peppers will work just fine here. You can also mix in other quick-cooking veggies like zucchini, mushrooms, or snap peas.
• Sriracha sauce: Out of Sriracha? Try sambal oelek, gochujang, or any Asian-style hot sauce. Regular hot sauce works too, just add a pinch of sugar to balance the flavors.
• Chili oil: If you don’t have chili oil, use regular oil and add extra crushed red pepper flakes or a dash of cayenne powder for heat.
• Cornstarch: All-purpose flour or arrowroot powder work as alternatives – use the same amount. For flour, cook it a bit longer to remove the raw taste.
• Green chilies: Feel free to adjust the amount based on your heat preference, or swap with jalapeños or serrano peppers. You can even skip them if you’re sensitive to spice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paneer stir fry is overcrowding the pan, which causes the vegetables to steam instead of getting that perfect crispy sear – work in batches if needed and keep your heat high. Another common mistake is not patting your paneer dry before frying, which can lead to splashing oil and prevent proper browning, so take a moment to blot excess moisture with paper towels. Your timing matters too – adding the sauces too early can make them burn and turn bitter, so stir them in during the final 2-3 minutes of cooking. For the best texture, avoid stirring the ingredients too frequently; let them sit in the hot pan for 30-45 seconds between stirs to develop a nice golden crust, especially with the paneer cubes.

What to Serve With Paneer Stir Fry?

This spicy paneer stir fry pairs perfectly with a bowl of steaming jasmine or basmati rice to soak up all those tasty sauces. If you’re keeping things light, cauliflower rice makes a great low-carb option, or you could go with some warm naan bread for scooping up every bite. Since the stir fry packs some heat, I like serving it with a cooling cucumber raita or plain yogurt on the side. For a complete meal, you might want to add a simple dal (lentil soup) or some roasted papadums for extra crunch.

Storage Instructions

Keep Fresh: This tasty paneer stir fry can hang out in your fridge for up to 3 days when kept in an airtight container. The flavors actually get better as they mingle together, making it a great make-ahead meal for busy weekdays.

Prep Ahead: You can cut all the veggies and paneer up to a day in advance – just keep them separate in containers in the fridge. Mix up your sauce ingredients too and store them in a jar. When you’re ready to cook, everything’s prepped and ready to go!

Warm Up: To enjoy your leftover stir fry, just heat it in a pan over medium heat for about 3-4 minutes, stirring occasionally. Add a splash of water if it seems a bit dry. You can also use the microwave, but the pan method keeps the veggies more crisp and the paneer from getting too chewy.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 50-55 g
• Fat: 60-70 g
• Carbohydrates: 70-80 g

Ingredients

• 500 g cottage cheese
• 1 medium red onion, sliced
• 1 medium yellow capsicum, sliced
• 1 medium red capsicum, sliced
• 1 bunch green onions, chopped
• 1 tablespoon chopped ginger
• 2 tablespoons chopped garlic
• 5-6 fresh green chilies, sliced
• 3 tablespoons chili sauce (like sriracha)
• 1 tablespoon tomato ketchup
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 2 teaspoons chili oil (optional)
• 2 teaspoons crushed chili flakes
• 2 teaspoons ground black pepper
• 2 tablespoons corn starch
• 4 tablespoons cooking oil
• Salt to taste

Step 1: Prepare and Fry the Paneer

Begin by cutting the paneer into 1-inch long, thick strips.

In a small bowl, mix cornflour with a teaspoon of salt, pepper, and chili flakes.

Lightly dab the paneer strips in the seasoned cornflour mix to coat them.

Heat 2 tablespoons of oil in a pan and pan-fry the paneer until it develops a golden brown crust on all sides.

Once done, set the paneer aside.

Step 2: Sauté Aromatics

In a wok, heat the remaining oil over high heat.

Add chopped ginger, garlic, and chilies to the wok.

Sauté these ingredients until they become fragrant.

Be sure to keep stirring to avoid burning and to release the flavors fully.

Step 3: Cook the Vegetables

Add sliced onions to the wok and fry them on a high flame until they turn pink.

Next, add bell peppers and the white parts of the spring onions along with a pinch of salt*, pepper, and the remaining chili flakes.

Sauté the vegetables for 3-4 minutes until they are slightly tender yet still crisp.

Step 4: Add Sauces and Paneer

Pour in the sauces and vinegar, making sure to mix well.

Cook for an additional minute** to combine the flavors.

Next, add the fried paneer and half of the spring onion greens (reserve the rest for garnish).

Stir-fry everything together for 4-5 minutes on high flame, allowing the paneer to soak up the flavors.

Step 5: Finish and Serve

After turning off the heat, add a drizzle of chili oil to the wok.

Mix gently to coat everything in the oil’s rich taste.

Garnish with the reserved spring onion greens before serving.

Enjoy your paneer chili garlic stir fry hot.

*Adjust salt to taste, considering the salt in the paneer coating.

**Ensure the sauce mixture doesn’t get overcooked and remains saucy.